Russian Priyaki gingerbread cookies ice cream
Russian Priyaki cookies do not only taste of honey, vodka and gingerbread spices. They are also believed to ward off evil spirits. What's not to like in such a combination? Using a cookie recipe by Irinia Dergacheva, here comes a Christmas ice cream which clearly packs a punch!
For the Priyaki cookies:
  • 300 ml (1¼ cup) wheat flour
  • 300 ml (1¼ cup) rye flour
  • 250 ml (about 1 cup) honey
  • 2 tablespoons sugar
  • peel of ½ orange
  • 150 ml (about ⅔ cup) vodka (!)
  • 1 millilitre ginger
  • ½ teaspoon cinnamon
  • 1 millilitre pepper
  • 1 millilitre cloves
  • 1 millilitre nutmeg
For the ice cream base:
  • 350 ml (about 1.5 cups) cream
  • about 75 ml (about 5 tablespoons) yoghurt
  • 200 ml (0.8 cup) milk
  • 100 ml (0.4 cup) sugar
  • about 3 tablespoons (inverted sugar (Agave nectar, honey, corn syrup or equivalent)
  • 250 ml (about 1 cup) of the Priyaki gingerbread cookies (see above), cut in pieces
  • pinch of salt
  1. Heat the honey and add the spices and the orange rind.
  2. Add sugar little by little, then continue by adding the vodka and the flours.
  3. Let the dough rest for 10-20 minutes. Then knead it until it turns lighter.
  4. Let the dough rest under cloth in the refrigerator for at least 30 minutes.
  5. Roll the dough until about 2-3 cm thick.
  6. Cut out the cookies with a knife.
  7. Set the oven to 200 degrees C/392 degrees F. Bake the cakes for about 10-15 minutes. They should be firmer but still chewy.
  1. In a bowl, whisk together all ingredients except for the cookies (cut these into smaller pieces and store in a cold place on the side for later use). Make sure that all the sugar has dissolved and that the ice cream base is whisked nice and smooth.
  2. Pour the ice cream base into the ice cream machine and churn according to instructions OR (in case you have no machine) still-freeze the ice cream base in your freezer (see the post on that for helpful advise).
  3. Towards the end of the churning, when the ice cream has started to settle and firm up (but still remains soft), add the small pieces of the Priyaki ginger bread cookie.
  4. Put the ice cream in a freezer-safe container, put on plastic film and a lid and store in the freezer.